Name: Creamy Chicken & Broccoli Rotini Bake: The Ultimate Comfort Food Casserole
Ingredients: 12 oz (340g) rotini pasta; 2 cups cooked, shredded or cubed chicken; 3 cups broccoli florets, chopped small; 2 tbsp unsalted butter; 2 garlic cloves, minced; 1½ cups heavy cream or half-and-half; 1½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; ¼ tsp ground nutmeg (optional but classic); Salt & black pepper to taste; Optional: pinch of red pepper flakes, 2 tbsp cream cheese for extra silkiness; ¼ cup panko breadcrumbs; 1 tbsp melted butter; Extra Parmesan

Ingredients

Scale

12 oz (340g) rotini pasta
2 cups cooked, shredded or cubed chicken
3 cups broccoli florets, chopped small
2 tbsp unsalted butter
2 garlic cloves, minced
1½ cups heavy cream or half-and-half
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ tsp ground nutmeg (optional but classic)
Salt & black pepper to taste
Optional: pinch of red pepper flakes, 2 tbsp cream cheese for extra silkiness

For topping:

¼ cup panko breadcrumbs
1 tbsp melted butter
Extra Parmesan

Instructions

Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Cook pasta & broccoli: Boil rotini until just under al dente (about 1 minute less than package directions). In the last 2 minutes, add broccoli to blanch. Drain and set aside.
Make sauce: In a large skillet, melt butter over medium heat. Add garlic; cook 30 sec. Pour in heavy cream; bring to a gentle simmer.
Stir in mozzarella, Parmesan, nutmeg, salt, and pepper until melted and smooth. For extra richness, add cream cheese now.
Combine: In a large bowl, mix cooked pasta, broccoli, chicken, and sauce until well coated.
Assemble: Transfer to baking dish.
Add topping: Mix panko, melted butter, and extra Parmesan; sprinkle evenly over top.
Bake 20–25 minutes, until bubbly and topping is golden.
Rest 5 minutes before serving.

💡 Make ahead: Assemble unbaked casserole up to 1 day ahead. Cover and refrigerate; add 5–10 min to bake time.

Prep Time & Nutrition (per serving, serves 6):